Abstract
The digestibility and nutritive value of pekilo protein (Paecilomyces varioti), and torula yeast (Candida utilis) were determined for four pigs weighing 35—50kg. The proportion of pekilo or torula was 30% of the barley-based diet. The crude fat was determined by the standard ether extraction method and by the HCl-ether method. The first method indicated a low fat content and a highly negative digestibility of fat, but the second showed that the pig is able to digest and absorb a large part of the ether-insoluble fat. The energy value thereby increased 14 % for pekilo and 12 % for torula over those obtained by the conventional ether method. The same energy value was obtained for barley by both methods. The energy values (HCI-ether method) obtained for pekilo and torula were 0.96 and 0.95 F.U./kg DM(F. U. = 0.7 kg starch), or 13.41 and 12.98 MJ ME/kg DM, respectively. The protein values, corrected for nucleic acid nitrogen, were 434 and 358g DCP/kg DM. The only significant difference between pekilo and torula was the DCP value (P< 0.001). The nitrogen balances in the pekilo and torula trials were very high and identical (24.4 and 24.0 g N/d), confirming the value of these feeds as protein supplements to cereal feeds for pigs.
Highlights
Two kinds of single-cell protein (SCP), the mycelium forming microfungi pekilo {Paecilomyces varioti) and torula yeast (Candida utilis), are cultivated in the sulphite spent liquor of the pulping industry in Finland.Pekilo and torula are much alike in composition (Table 1), but pekilo is rougher in texture
In the basic digestibility trial with barley, 16 %of skim milk powder was incorporated for protein supplement
The details of the digestibility trials have been described in an earlier paper (SALO and ALAVIUHKOLA 1980)
Summary
Two kinds of single-cell protein (SCP), the mycelium forming microfungi pekilo {Paecilomyces varioti) and torula yeast (Candida utilis), are cultivated in the sulphite spent liquor of the pulping industry in Finland. Pekilo and torula are much alike in composition (Table 1), but pekilo is rougher in texture. That production had been going on for several years, the process techniques and with them the quality of products have been stabilized. The value of pekilo and torula in animal feeding is similar. Both have been successfully used as the sole protein supplement for growing pigs (BARBER et al 1971, 1978, ALAVIUHKOLA et al 1975, 1978, HANSSEN 1978), from the freshly weaned stage onwards (BOBROV et al 1978). In the feeding of broilers and calves, some restrictions have had to be introduced (BECK and GROPP 1974, KIISKINEN 1978, KOSSILA and KIISKINEN 1978)
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